Lamb shanks recipe extraordinaire

As I am typing this, the log fire is burning in our sitting room and the savoury fragrance of the lamb shanks I am cooking in the Aga pervade the air. It feels really homely and absolutely makes our Sunday. Casseroles are one of my absolute favourite meals – there are endless varieties but they all seem to offer a satisfaction that goes beyond filling our stomachs. They are comforting. The flavours are deep. And, on a practical note, many taste even better reheated the next day. Some buttery mash or rice, steamed dark green vegetables and a glass of red – tip top. Here’s my Lamb Shanks recipe extraordinaire…

Lamb shanks extraordinaire

Ingredients serves 4
4 lamb shanks
400g tin of cherry tomatoes
8 banana shallots
2 cloves garlic
4 carrots
2 sticks celery
Lemon
250g lentils (uncooked)
Tbspn capers
Half pack flat leaf parsley
Tspn white wine vinegar
Half red chilli
Olive oil

How to prepare
Drizzle some olive oil into a shallow casserole dish and brown the shanks on a medium heat. Set aside.

Finely chop the celery, carrots, garlic, shallots and, after adding a little olive oil to the dish, cook until softened for 3 – 5 mins. Season well with salt and pepper.

Add a tin of cherry tomatoes and 1.5 tins of cold water. Put the shanks on top of the vegetables. Dot the lemon slices around. Bring to the boil and then cover and put in an 180 degree oven for 45 mins.

Carefully remove the dish from the oven and add the lentils, half the parsley and the white wine vinegar. Continue to cook for another 45 mins when the lamb will be tender and falling off the bone and the lentils cooked.

Sprinkle over the rest of the parsley and the capers and serve from the dish with creamy mashed potato.

 

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